Sushi Miyagi

There's not much of a better place to go for a late dinner (8pm) when a client is in town for a conference! We had an amazing evening stuffing our faces with incredible sashimi and sushi.Miho greeted us at the door warmly and was an absolutely delightful host throughout our feast. And Shin was gracious and generous with his seemingly neverending supply of delicious fish.We were the only ones in the small and minimalistic restaurant at 8pm and we had a great time being personally catered to. We had a crisp and fresh Suntory beer each ($12) and shared a bottle of "Snow" sake ($59) with the feast, a perfect accompaniment.As for the meal itself, highlights for me were the creamy and absolutely delicious monkfish liver (ankimo, pictured at the bottom), Japanese Uni, Bluefin Tuna and Toro (Fatty Tuna).The per person price of the regular omakase (Chef's Tasting) was $210 and yes, that's certainly pricey but I'd say totally worth it on an expense account. I mean, we left absolutely stuffed and had a fantastic time.Oh! And the Truffle Ice Cream was unlike anything I'd ever had. It was amazing!Thank you so much Shin and Miho for such a wonderful evening full of incredible food and lovely conversation!

Great experience, very fresh, and tasty. We did the Omakase Miyagi (you have to request this menu days in advance when making the reservation), which started off with three dishes with several pieces (attached pictures). After that there was several pieces of nigiri served, notable mentions off the top of my head are A5 waygu, toro, bluefin tuna, uni. If I recall I believe the primary source of the fish is Hokkaido with other areas being sprinkled in.few seats, which makes for a nice quiet experience with whoever you decide to experience it with.Favorites of the night were: Monkfish liver, oyster w/ cavier, softshell crab, snowcrab, two different uni (one from santa barbara and the other from Hokkaido), the eel nigiri was interesting, A5 waygu, toro, and there was one nigiri that had a chili leaf that was a ride of flavor from start to finish.also the vanilla truffle icecream to end the meal was great!

We had an intimate date night at Sushi Miyagi as we were the only diners for the 8pm seating. Omakase menu and maximum 6 diners at one seating. Easily found street parking at 8 on a Saturday. The establishment is opened by a husband and wife team, Shin and Miho. Miho greeted us at the door and we had amazing service and hospitality all night. She recommended a bottle of sake and the Suntory draft beer was delicious. Shin the sushi chef prepared the tastiest fish. I thought I had tried a LOT of fish even having gone to Japan many times. But was blown away. Tried a lot of new fish I've never even heard of all mostly Japan. The salmon was from Alaska! And so good. Tbh, I didn't capture all the names of the fish since I was too busy eating but for sure will be back. Wonderful neighborhood gem. Who would've thought there would be amazing omakase in Brentwood?!

Best Omakase in Los Angeles so far! The owners were extremely friendly and accommodating to my last minute reservation. The food was amazing. I enjoyed every piece. The setting is quaint with only 6 total seats at the omakase bar.I would highly recommend Sushi MIYAGI to anyone looking for a high-end authentic omakase experience.

We came here as a result of intense Yelp searching as this establishment was not rated in the Michelin guide. While not at the level of various establishments like Sushi Noz and Sushi Sho in Hawaii, I think it is on the tier below them. Unless major changes are made which I will mention below, I think it will remain at this tier.Our meal included the following items: sea snail, sawa kani, ankimo, oyster, Mozuku, bonito, inaba, halibut, Hokkaido hairy crab, madai, Hokkaido hotate, shima aji, mekajiki, amaebi, sake, zuke, otoro, kohada, aji, kamasu, kinmedai with black truffle, nodoguro, ikura, Hokkaido uni, A5 wagyu, ebi soup, blue crab temaki, and finally a truffle vanilla ice cream.The Hokkaido hairy crab was definitely one of the best I have had, served slightly warm. The texture, succulence, and sweetness of the crab was in perfect display here. We were served mozuku, which I don't believe I've ever had before, a very noodle-like Okinawan seaweed. It was hard to hear Miyagi's voice through the plexiglass with his Japanese accent so I had to research this item after the fact.As for the nigiri, this is where most of my criticism lies. First of all, the chef combines all the neta in a heaping fashion on a single plate under some saran wrap. This can't be ideal for separating the flavors of the fish, especially when there is so much nuance involved when tasting them individually. The rice while seasoned, it didn't have enough vinegar which is needed for perfect edomae sushi. The grains of rice didn't have the proper disbursement in the mouth as well; again, a novice wouldn't notice these intricacies but a seasoned omakase diner will. Again, I am splitting hairs here but that is why I can't rate this on the same tier as the aforementioned Michelin rated sushi establishments.Granted we opted for the most premium option, we were the only party at the counter that had it. I'm not sure why the others didn't select it as they missed out on the best dish of the night, the expertly prepared Hokkaido hairy crab. Our bill was north of $700, so it is definitely not an inexpensive place to experiment with. I think for a more novice diner I would recommend this establishment; however if you want to have better nigiri with better shari I would opt for Sushi Inaba with Chef Yasu or dining at Shunji.

One of the best omakase experience I had. My girlfriend and I was here this Saturday for after valentine celebration with high expectation and it didn't fail to impress! All of the course menu and the service were amazing and well composed. We both got the "date" or the regular course and we left the place with food baby :) i would recommend this place to anyone looking for a solid omakase experience. Will be coming back with my family next time!

Went here last night after a co-worker raved about the food and it did not disappoint! The quality of the cooked food and sushi was top notch and the service impeccable! Each dish was prepared with love by the sushi chef, and the portions were perfect! My photos are just a portion of what was served. Will definitely be back here again!

Shin & his wife are amazing. The food was incredible each dish better than the next. A once in a lifetime experience. The service was some of the best I've ever had and the restaurant ambience was perfect. Loved everything about it.

First time here, I love how fresh the fishes are and able to taste the difference in them. Good portion, great service, chef is really nice too. We will definitely be back!

I was able to come here for lunch on a Saturday and was amazed at the customer service and dedication to craft. There were 4 people total (could fit 6 max) and he started us off with an appetizer of freshly fried crab, oyster, monkfish liver, and this cooked mackerel (I think). I normally don't like cooked fish but it was super savory and not too fishy!! The monkfish liver was amazing! The amazing quality of all the fish, the rice, freshly grated wasabi, and ginger were all highlights of this meal.My favorite was the seared swordfish! First time having swordfish and it was mouthwatering. It was soft and umami but not too fishy. You aren't really full after the meal, so we ordered some Uni after (super yummy)! I also highly recommend their sake!! The yuzu one is sweet and tastes like juice but there are some great dry sake options too. They also gave homemade yuzu vanilla ice cream at the end!! I really enjoyed this part tooOverall a great low key spot to enjoy some omakase! Tips: street parking is difficult so we had to park at the VA lot across the streetDon't get there too late because they won't make up the dishes they already served! There is also a cancellation charge if you cancel less than 6 or 7 days before your reservation